Easy Black Bean and Goat Cheese Enchiladas

Made faster with jarred salsa, these enchiladas burst with the flavor of tangy goat cheese and creamy avocados – but with no heavy cheese crust, they’re much healthier than the traditional version. Take the time to soften the tortillas, as instructed. It makes the rolling process much easier.

Note: You can use mild, medium, or hot salsa here (your preference), but smoother varieties of salsa work best.

Time: 20 minutes active time

Makes: 4 servings

1 (15-ounce) can black beans, rinsed and drained

4 ounces goat cheese, crumbled

2 (12-ounce) jars salsa

1 ripe avocado, peeled and chopped into 1/2” pieces

8 corn tortillas

1 tablespoon chopped fresh cilantro (optional)

Preheat the oven to 375 degrees.

Blend the beans, 3 ounces of the goat cheese, 1/2 cup of the salsa, and about 3/4 of the avocado pieces in a mixing bowl until creamy, and set aside. Wrap the tortillas in a damp cloth and microwave on high for 1 minute (or wrap cloth in foil and heat in the oven for 5 minutes) to make them more pliable.

Pour about a cup of the salsa into a wide, shallow bowl, and spread another cup or so on the bottom of a 7” by 11” (or similar) baking dish. Dip one tortilla into the bowl of salsa on both sides, add about 1/4 cup filling at one end, wrap the tortilla around the filling, and place it in the baking dish, seam side-down. Repeat with the remaining tortillas and filling. Spread the remaining salsa (what’s left in the jars and in the bowl) over the enchiladas, spreading it to the edges of the tortillas, and bake for 30 minutes, until bubbling. Scatter the remaining goat cheese, avocado, and chopped cilantro on top, and serve hot.